A hearty venison stew is one of the best things we can enjoy during autumn and winter, especially one with flavor and enough hearty deer meat to stick to your ribs.

This recipe from Fran Tenakee comes from the Alaska Fish & Wildlife News and sounds like a doggone winner. Whether it’s from our beautiful 49th state or down in the sultry Southeast, there’s no doubt that you and your family will enjoy a bowl or two of this delicious venison stew.

She suggests a good red wine to enjoy with this, which is a great suggestion. Pick your favorite, or maybe a solid lager or ale, and enjoy.

Fran Tenakee’s Venison Stew
Preheat oven to 225°. Assemble the following ingredients in a medium-sized casserole or shallow roasting pan.

Enough venison to completely cover the bottom of the casserole or roasting pan, or about one hindquarter or a shoulder with bone in
A generous sprinkle of Montreal Steak Seasoning
Garlic
Carrots, chopped
Yukon Gold or red potatoes, quartered (Fran says, “I’ve been known to put rutabagas or turnips in this too. Don’t peel anything.”)
One whole onion, quartered
A couple of stalks of celery, chopped
2 cans of tomatoes or V-8 juice poured over the top
2 Tablespoons of tapioca sprinkled on top

Cook for 8 hours, covered. Remove and eat. Feeds about 6. Serve with red wine and bread.

Want more great venison recipes and suggestions on proper preparation, cutting different parts of your deer meat and then preparing them through the year? Check out our great selection of venison cookbooks from our staff and noted wild game cooks for a super variety of can’t-miss recipes! Click here to learn more now …